One of the best comfort foods around: chicken pot pie comes together in a flash when you use Grand biscuits. We love this simple classic.
What people says about this recipe?
Perla Ochoa; Came out delicious!! I did as the recipe said and baked the biscuits half the time that the package says. Then put them on top of the casserole and baked together for 10 minutes. I also did as someone on here suggested and used 2 cans of the cream of chicken to get a thicker consistency. DEFINITELY making again!
Kate Stavely; Modified a bit. I used two cans of soup to help it thicken. Seasoned with garlic, onion powder, and a dash of nutmeg. Delicious!
Cheryl Nesmith; We we’re tight on time and used canned chicken and frozen biscuits. My husband also added tumeric. Very good.
Tamara Curtis; Easy and delicious! Next time I’m going to use two cans of cream of chicken to get a more thicker consistency!
Kiara Jackson; Made this little different didn’t add chicken broth and didn’t shred the chicken I cut it up in bite size pieces and added heavy cream and butter to the cream of chicken soup and veggie mix delicious.
Christine Ledger McClellan; I made this tonight added some lemon pepper spice and used 2 cans cream of chicken didn’t have frozen veggies so I used canned ones instead would recommend cooking biscuits longer before adding to mixture looks a bit messy because I had to tear apart the biscuits to get them to cook.
Giota Anastasopoulos; Like many others have said, it was too watery so I’ll probably just add less chicken broth next time, after baking I shut the oven off and left it in for another 5 minutes to let it thicken up a bit more, definitely delicious though!
Shelby Bostian; Pretty good. I halved the recipe and used Gardein’s scallopini chicken and subbed cream of potato soup for the chicken and added rosemary. I only used half a can of milk since the recipe seemed to call for too much liquid. Mixture turned out perfect.